Caesar salad croquettes by Paul Welburn
Gin and tonic cured salmon by Paul Welburn
Roast duck breast and crispy leg croquettes with cherries and almonds by Paul Welburn
Crispy Duck Breast and Leg with Cherries Recipe - Great British Chefs
A recipe for crispy duck breasts, confit duck leg croquettes, cherries and almonds from chef Paul Welburn.
This stunning winter sea bass recipe from Paul Welburn uses seasonal chestnuts and clementines for added freshness and texture, along with a twist on a classic gnocchi recipe.
A recipe for crisp pork croquettes from chef Paul Welburn, made with pig's head and ham hock and served with refreshing apple.
Octopus, ‘black rice’, saffron by Paul Welburn
Paul Welburn's fresh vibrant salmon starter is complemented by the unusual addition of the flavours of gin and tonic.
Lemongrass-smoked cod, mussels, sea vegetables, cucumber ketchup by Paul Welburn